It’s been a full month since our amazing Napa-Sonoma whirlwind get away. You would think some of the food craving would have worn off by now. Our first night in Napa we had dinner at an amazing Mexican restaurant; Los Agaves on the riverfront.
My guys ordered Barbacoa Tacos for their appetizer. For me, it was a pass. Hubby’s a good Catholic most of the time. But when we go out to dinner, it doesn’t matter what day of the week it is, if something like a good steak or juicy burger strikes his fancy, that’s what he’ll order. The only time I break the No Meat on Friday’s discipline is if we are eating at someone else’s home. The Church does give you a pass for those occasions. As for Hubby, the no meat isn’t the hard rule it once was. It’s more a suggestion. Some form of penance needs to be made every Friday. I prefer the no meat penance because it is so Catholic – I love everything about my faith, even the outdated rules and disciplines.
If we’re eating out, I’ll find something on the menu that is in keeping with tradition. It just so happened Los Agaves had a special that Friday Night – an amazing Shrimp platter. It was delicious, and several people seated at nearby tables decided it looked too good to pass up. I will confess, the Barbacoa appetizer was tempting. So tempting I could not stop thinking about them. This is now my fourth Barbacoa recipe shared.
Mexican Barbacoa Brisket (Marinated Brisket)
Slow-Cooker Barbacoa (Chuck Roast)
Instant Pot Beef Barbacoa (Stew Meat)
Of all those I’ve made thus far, I really loved this one best. So did Hubby. Unlike a traditional Barbacoa Taco, the tortillas are not dipped in cooking juices but rather ever so lightly brushed. While he said he liked the flavor of the tacos at the restaurant, he did not like the sogginess of the shell. In a way Hubby is like Goldilocks when it comes to taco shells. He doesn’t like his shells too hard or too soft. They have to be just right. These tacos were just right on so many levels.
Enjoy! And here’s to a beautiful day filled with love from the Lord above!
Braised Barbacoa Tacos
2 lbs Chuck Roast
1/2 White Onion
4 Garlic Cloves
7 oz Chipotle Chilies in Adobo Sauce
2 Limes
1 tablespoon Lard
1 tablespoon Cumin
1 tablespoon Mexican Oregano
2-1/2 cups Beef Stock, divided
2 tablespoons Apple Cider Vinegar
2 teaspoons Salt
1 teaspoon Black Pepper
3 Bay Leaves
1/2 Red Onion
1/2 cup Cilantro
12 small Birria Spiced Corn Tortillas
Lard as needed for tortillas
Cotija or Queso Añejo Cheese (Mexican Parmesan)
Heat oven to 275-degrees.
Trim fat from the roast; cut into chunks about 1-1/2 inches or so in size. Set meat aside.
Cut onion in half from root to tip. Reserve half for another purpose (such as the Pinto Beans) peel and dice remaining half. Peel and mince garlic. Chop all the Chipotle Chilies, reserving the Adobo Sauce. Cut limes in half, squeeze out juice. Set aside.
Melt lard in a large heavy bottomed pan over medium-high heat. Add beef chunks, sear until brown on all sides. Remove meat with a large slotted spoon, set aside.
To the now empty pot add white onions, cook until tender, about 4 minutes. Add garlic, cook 30 seconds longer, until fragrant. Season with cumin and oregano.
Return beef to the pot. Add 1/2 cup beef stock, chipotle peppers, lime juice and vinegar. Stir to blend. Season to taste with salt and pepper. Stir once again. Lay bay leaves on top.
Cover the pot, place in the oven and let braise until the meat is fall-apart tender, about 4 hours. As the meat braises, check periodicaly and add beef stock as needed to keep moist, about a quarter cup or so at a time.
While the meat braises, cut the red onion in half. Reserve half for another use, peel and thinly slice remaining half. Snip cilantro. Set aside until ready to assemble tacos.
Once the meat is ready, remove and discard bay leaves. Add the reserved Adobo Sauce and any remaining beef stock. With a wooden spoon, shred the beef and stir into the juices. Remove beef with a slotted spoon, place in a bowl and keep warm. Strain cooking liquid, set aside.
Lightly oil a tortilla pan with a little lard. Brush tortillas lightly with a bit of the cooking liquid. Quickly fry up the tortillas until lightly toasted while still soft. Fill tortillas with shredded beef. Arrange on a round oven-proof baking dish. Place in the oven under the broiler to heat through.
Serve with red onions, cilantro and braising liquid to drizzle over tacos as desired. Once filled, sprinkle with cheese if desired. Serve with sweet yet spicy Pinto Beans.
Mexican Style Pinto Beans
3 Garlic Cloves
1/2 White Onion
1/2 Red Bell Pepper
1 Jalapeño Pepper
1 large Tomato
4 tablespoons Butter
1 (18-oz) can Pinto Beans
1/4 cup Beef Stock, more as necessary
1 teaspoon Cumin
1/4 teaspoon Coriander
1/2 teaspoon Chipotle Powder
Pinch Cinnamon
Salt to taste
1/2 tablespoon Brown Sugar
Peel and mince garlic. Cut onion in half from root to tip. Reserve half for another purpose, dice remaining half. Stem bell pepper, cut in half. Reserve halve for another purpose, dice remaining half. Stem jalapeño pepper, dice. Dice tomato. Set aside.
Melt butter in a sauce pan over medium heat. Add garlic, onion, bell pepper and tomato. Cook, stirring occasionally, until the onions are peppers are tender and the tomato has broken down to create a sauce, about 7 minutes.
While the onion mixture cooks down, rinse and drain the pinto beans. Once the onions are tender, stir in the beans.
Add beef stock, season with cumin, coriander, chipotle powder, a pinch of cinnamon and salt to taste. Sprinkle brown sugar over the beans. Stir to blend everything together.
Bring to a boil, lover heat; cover and simmer for about 40 minutes for all the flavors to blossom and develop. If necessary, add more beef stock to keep beans moist, about 2 tablespoons at a time.
Transfer beans to a serving dish and enjoy.
From You let my judgment come;
Your eyes behold what is right.
Though You test my heart, searching it in the night,
though You try me with fire, You shall find no malice in me.
In justice, I shall behold Your face, O Lord.
Welcome to Rosemarie's Kitchen 